Bulgur Wheat Salad with Roasted egg plant and peppers

1 cup bulgur wheat
1 eggplant, cubed
5 tablespoons extra-virgin olive oil
2 red peppers, cubed
1 tablespoon paparik
salt and pepper
1 cup basil leaves, torn
375ml cold vegetable stock
2 tbsp roughly chopped parsley
4 tbsp roughly chopped coriander
Finely grated zest and juice of a ½ lemon

Place the vegetables onto a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste and add paparika. Place into the oven and roast until just coloured and softened.

Meanwhile combine the bulgur wheat and vegetable stock in a saucepan and bring to the boil over a medium heat. Reduce the heat, cover and simmer for approximately 15 minutes or until the liquid has been absorbed.

Fluff up the bulgur wheat with a fork and stir in the herbs, spices, extra virgin olive oil, grated lemon zest and juice, and finally the roasted vegetables. Season generously to taste.